Fava beans with baby peas and tomatoes
Raw fava beans
1½ cup(s), shelled beans (about 1 1/2 pounds pods)
Extra virgin olive oil
1 small, chopped (1/2 cup)
½ pound(s), seeded and diced
2 medium clove(s), minced
Frozen baby peas
1 cup(s), thawed, or fresh
1 tsp, chopped
Fresh lemon juice
- Bring small saucepan of water to boil; add fava beans and cook 1 minute. Drain in colander; rinse under cold water to stop cooking. Remove tough outer skins by splitting the beans open and squeezing out beans; discard skins.
- Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes and garlic; cook until tomatoes start to soften, about 2 minutes. Stir in fava beans, peas, broth, and thyme. Cook, stirring occasionally, until beans and peas are just tender, 2–3 minutes longer.
- Remove skillet from heat; stir in lemon juice, salt, and pepper. Transfer to serving bowl. Drizzle with remaining 1 teaspoon oil.
- Per serving: generous 1/2 cup